SAVORY SUMMER SNACKS | siggi's

Between busy schedules, blood sugar drops and long-shoot days, I find myself subsisting on mostly nut & seeds during the busiest times.  Instead of cramming in yet another date-sweetened bar, I’m trying to snack with a more vegetable-focus during these busy, Summer months.   Some meals will still be eaten out of tupperware hunched over my computer, but when I make the effort, I have some ideas for *inspired* mini meals that require little prep and huge payoff.

I’m sharing two recipes, both savory, vegetable-forward snacks that will sustain you throughout your day when pastries won’t.  I teamed up with siggi’s, a delicious yogurt with simple ingredients, not a lot of sugar and powerful snacking powers.  I’m sharing my radish-top green sauce, which if you follow me on instagram, you know I’ve been making consecutively for weeks now.  This recipe will make a batch, so use it as a dip, sauce on quinoa or grain bowls, and even on soft eggs as I do here.  For your Summer snacking & beyond...

SOFT EGGS WITH MICROGREENS, & RADISH TOP YOGURT SAUCE (SERVES 1) gluten-free

I’m always looking for ways to use vegetable tops & scraps in a way that it’s actually inspiring and not a chore.  This radish-top green sauce is my favorite way to use radish leaves.  It’s bright & herby, perfectly light on summer and I use it on everything.  I even eat it with carrots and radishes as a dip for a quick go-to snack & since there’s yogurt in it, there’s enough protein and fat to hold you over.

• 2 large eggs
• Handful of watercress or microgreens
• Flaky sea salt
• Freshly ground pepper

RADISH SAUCE:

• 1 bunch radishes stems
• 1/4 avocado
• 1 lemon, juice
• 1 small bunch of parsley, stems and leaves
• 2/3 cup siggi’s 0% plain yogurt
• 1 garlic clove
• 1/4-1/3 cup olive oil
• 1/4 cup water
• Sea salt to taste
• Freshly ground pepper

Make Radish Top Sacuce: Bring a kettle to boil.  Add your radish greens to a colander. Once water is boiling, pour over radish greens until they turn bright green and begin to wilt.  Then, rinse with cold water until cool to the touch.

Add radish greens to blender with the remaining ingredients.  Blend until super smooth and set aside.

Add at least 4 inches of water to a small saucepan and bring to a boil (basically enough water to cover eggs).   Once water boils, lower heat slightly, and slowly lower eggs into the bowl (one at a time) with a slotted spoon.  Let boil for 6 1/2 minutes exactly.  While it boils, prepare a bowl of ice water.  Once the eggs are finished, dunk them in the ice bath and let cool for a few minutes before shelling.

To serve, add eggs to a small bowl with flaky sea salt and freshly ground pepper.  Add a handful of greens (arugula, microgreens, watercress,etc) and a dollop of radish to top.  Enjoy immediately.

SAVORY YOGURT BOWL WITH CUCUMBER, FRESH HERBS, TOASTED NUTS & OLIVE OIL (SERVES 1) gluten-free

I seriously love this idea.  I often eat yogurt with fruit and millet granola, but in an attempt to eat more vegetables and conquer the many herbs always in my fridge, this savory yogurt bowl is perfect.  You could even top it with a savory granola or other veggies like radishes or carrots.  I love this with cucumber because it’s light and feels perfect for warm weather months, but also has real staying power.

• 5.3 oz. 0% siggi’s plain yogurt (or one individual yogurt container)
• 1 kirby cucumber, diced
• 2 oz. toasted pistachios, roughly chopped
• 2 tablespoons fresh herbs (dill & parsley), finely chopped
• Drizzle of olive oil
• Flaky sea salt
• Freshly ground pepper

In a small bowl, layer yogurt with cucumber, toasted nuts and a handful of chopped herbs.  Drizzle with olive oil, then season with flaky sea salt and freshly cracked pepper. Enjoy immediately.

THIS POST HAS BEEN SPONSORED BY siggi's, A BRAND I ALREADY USE AND LOVE.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

SMASHED PURPLE POTATOES WITH SUNFLOWER & SUMAC-SPICED DUKKAH

Springtime, I can feel it. Although it’s still cold and I wouldn’t count out a day or two of snow, it still feels like the weight is lifting. The sun is a little brighter, it’s lighter later, and I’m craving color.  These bright purple potatoes aren’t just pretty, their vivid color means they pack a mean antioxidant punch.  When you roast and smash them, they get the crispiest texture that will quell any french fry cravings (if you have any, I do).  

And this dukkah, which i've been putting on nearly everything, is the perfect pairing.  Try it with nearly any nut or seed - pistachio or pine nuts would be amazing swaps.  Serve immediately (crispy things don't store well) and share with a crowd - they won't last long ;)

SMASHED purple POTATOES WITH SUMAC-SPICED DUKKAH (Serves 4)

• 1 1/2 lbs. small purple potatoes
• 2 tablespoons olive oil
• Sea salt, to taste
• Freshly ground pepper
• 1 lemon, juice + zest, divided

Dukkah:

• 2/3 cup raw sunflower seeds
• 1/3 cup sesame seeds
• 3 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 6 tablespoons olive oil
• 2 heaping tablespoons sumac
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper, or to taste

Preheat oven to 450°F degrees.  Boil a kettle with at least 4 cups of water.  Add potatoes to a colander, rinse well and dry in a kitchen towel.  Prick them well with a fork.

Add 4 cups of boiling water to a saucepan with a generous pinch of salt.  Add potatoes (making sure they’re fully submerged in water), cover and bring to a boil.  Once boiling, cook for 8 minutes or until tender to the fork.

While potatoes boil, dry toast the seeds in a skillet.  I usually do batches, first with sesame and sunflower, second with fennel, coriander and cumin.  For sunflower/sesame, add to a skillet over medium high heat.  Flipping or stirring often, toast until they begin to smell fragrant and become golden brown.  (Sesame seeds will start “popping” when they’re close to being ready.)  Once toasted, set aside in a mixing bowl.  Then, add the fennel, cumin and coriander seeds to the same skillet, cooking the same way until fragrant, only around 2 minutes or so for these.  Then add to the same mixing bowl & set aside to cool.

Once potatoes are done boiling, drain with a colander, add to a foil-lined baking sheet.  Using any sort of cup, press each potato until “smashed”, drizzle with olive oil and season with sea salt and freshly ground pepper.  Roast for 10-12 min, then flip sides, and roast another 8-10 minutes minutes or until browned and crispy on both sides.

While potatoes roast, finish the dukkah: If using a food processor, add all toasted seeds, olive oil, sumac, the zest of one lemon, sea salt and pulse to combine until a gritty paste and set aside.  For mortar and pestle, grind all dry ingredients first, then add oil and lemon zest  after you've mashed until desired texture.

To serve, squeeze the juice of zested lemon overtop crispy potatoes and top with generous dollops of sumac dukkah.  Serve immediately!  Dukkah will stay refrigerated in a air-tight container.  It will stay good for a couple weeks.

This post in partnership with Behold Potatoes.  

As always, opinions are all my own ;)

Thank you for supporting brands that help support Sassy Kitchen.

ARUGULA BREAKFAST SALAD WITH TOASTED PISTACHIO, RADISH & SOFT EGGS

Happy New Year! I’ve been spending my mornings trying to reboot from what is always a busy, food-and-drink-filled holiday season.  This recipe is one I eat most mornings, when I’m busy and in need quick & clean sustenance.  It is technically a salad, but I find it to be more of a quick assemblage of ingredients I already have on hand.  No matter how simple, it never fails to be exactly one I need - no more and no less - for mornings when you need something lasting, but have little brain space for meal-making. 

Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs (serves 2) Gluten-free, DAIRY-FREE

This recipe gives you the foundation for pretty much any breakfast salad.  Feel free to use whatever green you have on hand - kale, tiny gem lettuces, rainbow chard, spinach, etc.  For the toppings, I always include an egg or two, something with crunch (I like a fresh crunch - radish, cucumber , fresh herbs - and a nut or seed) and whatever else you have on hand.  This is the perfect way to use leftover grains or veggies that aren’t enough for a whole meal, but need to be used somehow.  If you don’t stray from dairy, a shaved parmesan or pecorino would be amazing on this and as always, avocado makes everything better. 

• 2-4 large eggs
• 3 large handfuls wild arugula 
• 2-3 radishes or 1 small watermelon radish, sliced in matchsticks
• 1 small handful toasted pistachios, roughly chopped
• Leftover quinoa or any other grain, about 1/3 cup or a couple spoonfuls
• 1 small lemon
• Extra virgin olive oil, to taste
• Flaky sea salt, to taste
• Freshly ground pepper

Fill a saucepan with water (enough to cover a couple eggs) and bring to a boil.  Reduce heat slightly and slowly submerge eggs, one at a time.  (*I use 1-2 eggs per serving, depending on how hungry I am).  Cook at a roiling boil for exactly 6 1/2 minutes (less, if you like a softer egg, and more, if you like it harder).  In the meantime, prepare an ice bath.

In a medium serving bowl, add arugula, radishes, toasted pistachios and leftover quinoa (or whatever else you have on hand).  Squeeze the juice of about one lemon over top and a drizzle of olive oil.  Toss everything together until well combined.  Season with flaky sea salt and freshly ground pepper.

Once eggs are done cooking, add to ice bath for a couple minutes.  Then, shell the eggs and halve them overtop the salad.  Divide into bowls and serve immediately.